Our church had a softball game last weekend, and I decided to dig out an old dusty recipe my mom used to make all the time when we were young! I knew they were super yummy, but what I didn’t remember is how CRAZY easy they are ! 

These butterscotch bars taste like you put a lot of time into them, but really it is just 4 simple ingredients that make this delicious cake. The topping adds a little crunch and the cake part is so moist from the pudding. 

Mom used to always make it in a 9×13 pan, but I decided to adapt the recipe to feed a larger number of people and made it in our favorite half sheet pan. If you want to make it in a 9×13 pan, just halve the recipe!

Also known as “Butterscotch Lunchbox Cake,” this recipe is sure to please and such a help when you need *or want :-)* a dessert in a jiffy.

The magic 5 ingredients are . . . 

Yellow cake mix

Milk

Cook and serve vanilla pudding

Butterscotch chips

Nuts (I used walnuts, pecan are great too)

You just heat the milk and pudding mix until boiling, stir in the cake mix, and dump in a greased pan.

Then sprinkle the butterscotch chips and nuts on top, bake for 30 minutes, and that’s it. Crazy right?

So Easy Butterscotch Sheet Cake - Uses only 5 ingredients!!

Yield: 36 bars

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Moist cake with a crunchy nutty topping. Only uses 5 ingredients!

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Ingredients

• 4 cups milk
• 2 3-oz. packages cook and serve vanilla pudding
• 2 yellow cake mixes
• 2 packages butterscotch chips
• 1 cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350 F.
2. In a large saucepan, combine milk and pudding mixes. Bring to a boil over medium heat, stirring constantly. Remove from heat.
3. Stir in cake mixes.
4. Pour into a greased half-sheet pan (11x17).
5. Sprinkle with butterscotch chips and nuts.
6. Bake for 30-35 minutes.